Coconut Crab Salad

So, I've mentioned before that I love sandwiches. Recently I read that John Montagu, the 4th Earl of Sandwich, is most noted as being the inventor of the sandwich. Actually, sandwiches were on the scene way before he was around....scandalous! What really happened is that Lord Sandwich was fond of sandwiches because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands. Well, Joe and I love playing cribbage (it's a must if you are a Kendrick) and this new fact is just another testament that Lisa + Sandwiches = Match Made In Food Heaven.

There's a local sandwich shop that makes a delicious Coconut Crab Salad. I eat either this or their AMAZING Tuna on Hazelnut sandwich at least once a week. I ran across the recipe for the Coconut Crab Salad on the local news station's website.

COCONUT CRAB SALAD

• 1 lb. crab
• 1 cup diced celery
• 1/2 cup diced green onion
• 1 cup red grapes, cut in half
• 1/2 cup toasted coconut (I like to add more than this...I won't reveal how much more!!)
• 3/4 cups mayonnaise
• 1 tsp lemon juice
• 1/4 tsp minced garlic
• 1 tbsp soy sauce
• Pinch of black pepper
• 3 tbsp unsalted dry roasted peanuts

Cut the crab in small pieces and squeeze out all water. Add celery, onion, grapes, and coconut. Mix the mayonnaise, lemon juice, garlic, soy sauce, and pinch of pepper in separate bowl. Combine with crab mixture; refrigerate for at least 6 hours so that flavors can blend.

Just before serving, add dry roasted peanuts and mix again. Served on mixed greens, in cantaloupe bowls, or on avocado half's that have been sprinkled with celery salt. To make it a sandwich....serve it on a croissant or your favorite soft bread.